Parents of young kids always struggle with what to feed their young ones. My daughter throws her share of tantrums but one thing that she eats without fuss is Fish Curry. Isnt it unusual that the daughter of a Tamilian and a Punjabi is so fond of Fish? I credit this to her Konkani Nanny and our Malayali Friends. Whatever may be the reason I am happy that she happily eats fish curry at least 3 times a week.
This Fish curry recipe is also a Goan recipe but a little different from the my earlier post on Goan Fish Curry . Ingredients are more or less similar but style of cooking is different and that makes a difference in taste. The red spicy look comes from the Kashmiri Red Chilli I used, yet my four year old daughter managed it well and I add a little ghee in her curry that helps in reducing the chilly flavour.
If you want you can marinate the fish and freeze it for later use. I freeze pieces separately, so that whenever required I do not have to de-freeze entire fish and this way the fish lasts longer. If you keep freezing and de-freezing is meat it loses its flavour and nutrition. I prefer Seer or King fish as it is easy to remove the bones and much safer for children.
If you want to know how to buy fresh fish Click Here. If you want to explore more Seafood recipes follow my Pinterest Board.
- 20 Chillies Whole Kashmiri Red
- 1 tablespoon Coraiander Powder
- 1/2 teaspoon Cumin Seeds
- 6 cloves Garlic
- 1 ginger "
- 1 coconut
- 1 onion
- 1 tomato
- 1 table spoon oil
- lemon tamarind size ball
- 2 two green chilliboil for another minutes
- Wash the fish and pat dry
- Marinate with all the spices and keep it for a minimum of 2 hours. If you have time marinate it overnight and keep in the fridge.
- Soak Red Chilli for 10 minutes in warm water and then make paste along with coriander powder, garlic and ginger. Keep the paste aside
- Cut coconut into small pieces and grind it with a little water to make a fine and smooth paste
- Grind onion and tomato and make a smooth paste
- Soak tamarind for 10 minutes in warm water and extract the pulp
- Heat oil in a big pan and fry onions and the tomato paste, till the oil separates.
- Add red chilli paste and fry for 5 to 7 minutes on low flame.
- Add coconut paste and stir for a minute
- Add water , salt and tamarind pulp to make the gravy .
- While the gravy boils, in a griddle or a pan shallow fry fish, for 2 minutes each side.
- When the gravy is ready add fish , slit green chilly and boil
- Garnish with Coriander and serve hot. Goes best with rice.
The take it easy chef says
Paluk Khanna says
Thanks 🙂 !!
Kamal Kapoor says